1/1 Photo of Pineapple-Cashew-Quinoa Stir-Fry
A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4.
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- 4 ounces raw unsalted cashews
- 3 tablespoons peanut oil
- 2 scallions, sliced thinly
- 2 garlic cloves, minced
- 1 hot red chili pepper, sliced into very thin rounds
- 1/2 inch piece gingerroot, peeled and minced
- 1 red bell pepper, diced
- 1 cup edamame, cooked
- 1/2 cup fresh basil, sliced into thin shreds
- 2 tablespoons fresh mint, finely chopped
- 2 cups fresh pineapple, cut into bite-size chunks
- 3 tablespoons soy sauce
- 3 tablespoons vegetable stock
- 1 tablespoon mirin
- lime wedge (to garnish)
- 1PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
- 2Cover, place over high heat,and bring to a boil.
- 3Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
- 4Uncover, fluff, and let cool.
- 5For best results,place the quinoa in an airtight container and refrigerate overnight.
- 6If you're in a hurry, chill the covered quinoa for at least an hour.
- 7When ready to use, break up any chunks of the cold quinoa with a fork.
- 8PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
- 9Have ALL of your ingredients chopped and easily within reach.
- 10Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
- 11Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
- 12When the garlic starts to sizzle, add the sliced chile pepper and ginger.
- 13Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
- 14Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
- 15Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
- 16In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
- 17Pour over the quinoa mixture.
- 18Stir to incorporate completely and coat the quinoa.
- 19Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
- 20Serve with lime wedges and additional soy sauce, to season individual servings to taste.
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Nutritional Facts for Pineapple-Cashew-Quinoa Stir-Fry
Serving Size: 1 (442 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 608.3
- Calories from Fat 278
- Total Fat 30.9 g
- Saturated Fat 4.9 g
- Cholesterol 0.0 mg
- Sodium 827.6 mg
- Total Carbohydrate 68.0 g
- Dietary Fiber 8.8 g
- Sugars 17.1 g
- Protein 21.7 g
The following items or measurements are not included: